Clam, chorizo & white bean stew

Method6 steps · about 35 min

1. 1

   Step 1: Dice the cured chorizo (50g) and fry in a large lidded frying pan over medium heat until beginning to crisp and release its fat. Peel and finely chop the onion (1), then cook it in the chorizo pan for five minutes until starting to soften.

   Cook onion after chorizo releases fat · 5 minUses 50g cured ready-to-eat chorizo, diced in step1 · 1 chopped Onion

2. 2

   Step 2: Peel and crush the garlic. Wash the parsley and divide it equally; finely chop one half and roughly chop the other. Fry the garlic and finely chopped half in the chorizo-onion pan for one minute. Hold the roughly chopped half separately for serving.

   Fry garlic and fine parsley · 1 minUses All chorizo-onion pan contents · 1 Garlic Clove · 1 small bunch fresh flat-leaf parsley; half finely and half roughly chopped in step2

3. 3

   Step 3: Add all the hot vegetable stock (200ml) and tinned tomatoes to the cooked base and bring to a boil. Lower the heat, then rinse and drain the canned beans and add them with all the sherry vinegar (1 teaspoon).

   Uses All cooked aromatic base · 200ml hot prepared vegetable stock · 400g Tinned Tomatos · Rinsed and drained cooked beans from the400g can · 1 teaspoon Sherry vinegar

4. 4

   Step 4: Simmer for ten minutes until the liquid has reduced slightly.

   Reduce tomato and bean stew · 10 minUses All assembled stew base

5. 5

   Step 5: Clean the clam (600g) shells, discarding any cracked or broken shells and any open clams that do not close when tapped. Scatter the remaining live clams over the hot stew, cover and steam for two to four minutes, shaking the pan occasionally, until the shells open. Discard any that remain closed. Taste the cooked sauce before adding salt if needed and black pepper to taste.

   Steam clams until shells open · 4 minUses All reduced stew · 600g live clams, cleaned and checked in step5 · Salt for final seasoning, only if needed · Black pepper for final seasoning, to taste

6. 6

   Step 6: Scatter the reserved roughly chopped parsley over the finished clam stew and serve both portions immediately with crusty bread.

   Uses All finished clam stew · The reserved roughly chopped half-bunch · Crusty bread to serve, as needed